Open Access Article
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Correction: Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography
Hiromi
Miki
*ab,
Akio
Yoneyama
bc and
Keiichi
Hirano
ab
aDepartment of Materials Structure Science, School of High Energy Accelerator Science, SOKENDAI (The Graduate University for Advanced Studies), Tsukuba, Ibaraki 305-0801, Japan. E-mail: hiromim@post.kek.jp
bInstitute of Materials Structure Science, High Energy Accelerator Research Organization, Tsukuba, Ibaraki 305-0801, Japan
cSAGA Light Source, Tosu, Saga 841-0005, Japan
First published on 27th February 2023
Abstract
Correction for ‘Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography’ by Hiromi Miki et al., Food Funct., 2023, 14, 87–93, https://doi.org/10.1039/D2FO02714C.
The authors regret that in the materials and methods, samples section, lines 22–24, the sentence “The cultivars and growing conditions of the precooked rice selected as samples were not disclosed.” was incorrect.
The correct sentences are “The cultivar was not disclosed for S1 and was Koshihikari for S2 and S3. The growing conditions of the precooked rice selected as samples were not disclosed.”
This correction does not affect the results and conclusions of the article.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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